Brand
- Akcakaya Group Tekstil A.S. - Kozmatik
- Alibaba
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- Ancient Cookware
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- Auria’s Malaysian Kitchen
- Aux Co. Ltd.
- Aydan Büyükkalaycı
- Baratti & Milano
- Be Home
- Blake Hill Preserves
- Blithe and Bonny
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- Fly By Jing
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- Graza Co.
- Hario
- Hernan
- Himepla Inc.
- Hudson Wilder
- Huilerie Beaujolaise
- Indian Tiffin
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- J. Catma
- J.K. Adams
- Japanese Pantry
- Jefferson Street Ceramics
- Just Panela
- KAF
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- Kasane
- Kim'C Market
- Kinto
- Kiss That Frog
- Knapp Made
- KOBO Enterprises LLC
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- Kraut Source
- Kuhn Rikon
- LA BOITE A MARON
- La Rochère
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- Norður & Co
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- Pearlman Group
- Philosophy Foods
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- Professional Secrets
- Regal Ware
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- Steelport Knife Co.
- Stelton
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- The Belwether Group
- The Qi
- Triangle
- Trudeau
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- Verve Culture
- Vietri
- Viola Imports
- Wa Imports
- Widgeteer Inc.
- Wine Punts
- Work Sharp
- Yun Hai Taiwanese Pantry
- Zassenhaus
- Zatoba
Black Garlic Molasses
This inky black, syrupy “molasses” is made from concentrated black garlic, which is garlic fermented long enough to render the cloves tender, mellow, earthy-sweet and utterly addictive. It's reminiscent of concentrated balsamic vinegar, without the acidic tang.
Takuko White Soy Sauce
There is no such thing as just “soy sauce” in Asian cuisine — there are different brews for different purposes. A good example is Japanese white (shiro) soy sauce, which is light amber in color and clearer and thinner than dark soy sauce. Made from coarsely milled roasted wheat that is mixed with steamed soybeans and inoculated with a special type of rice mold called koji, this soy sauce has a subtle flavor that can be used in salad dressings and marinades.
There is no such thing as just “soy sauce” in Asian cuisine — there are different brews for different purposes. A good example is Japanese white (shiro) soy sauce, which is light amber in color and clearer and thinner than dark soy sauce. Made from coarsely milled roasted wheat that is mixed with steamed soybeans and inoculated with a special type of rice mold called koji, this soy sauce has a subtle flavor that can be used in salad dressings and marinades.
Net Volume: 375 milliliters
Haku Black Garlic Shoyu
Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
Water, soybeans, salt, wheat, black garlic, alcohol
Net Volume: 500 milliliters
Allergens: Contains soy and wheat
Haku Smoked Shoyu
Haku Smoked Shoyu is a limited-production Japanese soy sauce made with wheat, so it has a sweet, round flavor and can be used in versatile ways. This shoyu is smoked with Mizunara oak, a rare type of Japanese oak also prized for Japanese whiskey. Use it either on its own for dipping or as an ingredient for layering salty, sweet and umami flavor in your dishes.
Haku Smoked Shoyu is a limited-production Japanese soy sauce made with wheat, so it has a sweet, round flavor and can be used in versatile ways. This shoyu is smoked with Mizunara oak, a rare type of Japanese oak also prized for Japanese whiskey. Use it either on its own for dipping or as an ingredient for layering salty, sweet and umami flavor in your dishes.
Water, soybeans, salt, wheat, alcohol, natural wood smoke
Allergens: Contains soy and wheat.
Net Volume: 375 milliliters
Haku Iwashi Whiskey Barrel Aged Fish Sauce
Iwashi Whiskey Barrel-Aged Fish Sauce is aged for two years before it spends an additional year in a Japanese oak whisky barrel. The fish sauce is made from just three ingredients: sardines from the Sea of Japan, salt and sugar. It is intensely briny but not fishy, and so much better than what you can find in your local supermarket. Our tasters loved the salty, balanced flavor.
Iwashi Whiskey Barrel-Aged Fish Sauce is aged for two years before it spends an additional year in a Japanese oak whisky barrel. The fish sauce is made from just three ingredients: sardines from the Sea of Japan, salt and sugar. It is intensely briny but not fishy, and so much better than what you can find in your local supermarket. Our tasters loved the salty, balanced flavor.
Fish, salt, sugar.
Net Volume: 375 milliliters
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